Punjabi Chole - No Onion No Garlic

This is a Jain recipe. The Jain's do not eat onion and garlic in their cooking. This is still a very tasty dish even though, no onion or garlic is used in the preparation. But the Jain use a little extra oil to balance the taste and texture of their dishes. So do not cut down the quantity of oil in the recipe. 

Making no onion no garlic recipes is a challenge. This theme is chosen for the Blogging Marathon, so you find in the previous two days all Jain recipes.

Though there is no onion no garlic in this chole it is still delicious and has an excellent taste. When I tasted this chole it reminded me of the chole samosa plate that is served at Bandra Linking road which I, relish. This taste exactly same as that. So here's the recipe.

Ingredients
2 Cups Chickpeas - boiled
3 Dry Red chillies
1 Teaspoon Cumin seeds
1 Bay Leaf
A pinch of Asafoetida
A spring Curry leaves
1 Tablespoon ginger - green chilly paste (see notes)
1/2 Cup Tomato - chopped
3 Medium size Tomatoes - blanched, skinned and pureed
1 Teaspoon Turmeric powder
1 Teaspoon Red chilly powder
1/2 Teaspoon Amchur powder
2 Tablespoons Chole masala (click here for the recipe)
1/2 Teaspoon Sugar
1 Cup Water
2 Tablespoon Coriander - finely chopped
3 Tablespoon Oil
Salt to taste

Method

In a pan heat oil,  add cumin seeds, bay leaf, red chillies, asafoetida and curry leaves. Then add ginger chilly paste. And fry well, then add the tomatoes chopped, salt to taste, turmeric, red chilly powder, chole masala and fry well till oil separates. Then add tomato puree. Fry well add amchur powder and sugar and fry well till oil separates add boiled chole and water, and let it boil covered for 10 minutes. Garnish with chopped coriander and serve hot.

We had this with Two Grains Roti and Mint Boondi Raita.

For the Mint Boondi Raita

Ingredients

1 Cup Thick Curds

1/2 Cup Salted Boondi

1 Tablespoon Mint leaves - chopped

1/2 Teaspoon Sumac / Red Chilly powder

Salt to taste

1/2 Teaspoon Sugar

Method

Mix the curds, boondi, salt  and sugar and mint together.  Remove it in a bowl and sprinkle sumac.  Serve chilled.

Notes:
For ginger – chilly paste: 50 grams ginger + 30 grams chillies wash clean and grind to paste, store in the refrigerator .

Labels:  Chickpea, Complete Meal, Healthy, Jain food, Main course, No Onion No Garlic, Vegan, Vegetarian, Gluten free,  Mint, Raita

Two Grains Roti

Ingredients
1 Cup Water
1 Cup Rice flour
1 Cup Wheat flour
Salt to taste
Ghee for brushing

Method
Heat the water till it comes to a boil, add salt and mix well, then add the rice flour and switch off the flame. Mix the flour well till well incorporated. Keep to cool for 5 minutes. When still hot add the wheat flour and knead to a soft smooth dough. If necessary you can add little more wheat flour it its sticky. Keep the flour covered for 15 minutes to rest.

After 15 minutes divide the dough into equal portions. Roll each portion into ball and then into a thin roti using wheat flour. 

Heat a tava on medium flame. Place this rolled roti on it. Keep it for 2minutes then flip it and roast it on high flame. When this is done again flip till the other side is done. Press the sides if necessary with a cloth for it puff. 

Remove and spread a little ghee on top.

Notes :

These remain soft even the next day. If you have extra dough, keep it in an airtight container in the fridge and use it within 2 days. These rotis will be even more softer and will puff very easily.

Labels: Rotis, Rice flour, Wheat flour, Healthy, Main course,Vegan

Chole masala

Ingredients

4 Dry Red chillies
8 Cloves
4 Petals Star anise / Bardian
½ Teaspoon Fenugreek seeds
12 Peppercorns
1 Big piece Cinnamon
1 Tablespoon Heaped Coriander seeds
1 Tablespoon Level Cumin seeds
1/2 Teaspoon Asafoetida
1 Teaspoon Dry Ginger powder
½ Teaspoon Amchur powder / Mango powder
¼ Teaspoon Chat masala
¼ Teaspoon Sanchar powder/ Rock salt / Sendav Namak 

Method
Dry roast all the whole spices lightly and the grind to a fine powder. Add all the other powdered ingredients pulse it again so that all are well blended together. Store this in an airtight container.

Labels: Masalas, Jain Chole Masala, Vegan, Gluten free 

Corn Methi Masala - Jain Recipe - No Onion No Garlic

I always thought that cooking without onions and garlic the dish would be tasteless and this myth is completely gone from by mind. The food is so delicious, you will never know that no onion and garlic has been used in this dish.  I, have now decided whenever onions and garlic prices increase, will cook food without using them.  Am, sure if we all boycott onions and garlic in weekly shopping these prices will automatically come down.

Ingredients

1 Cup Corn kernels - boiled
1 Cup Methi - finely chopped
2 Tablespoons - Tomato puree
1 Teaspoon Cumin seeds
1 Teaspoon Red Chilly powder
1/4 Teaspoon Turmeric powder
1/2 Teaspoon ginger - chopped
2 Green chillies - chopped
10 Cashewnut pieces
1/2 Teaspoon Garam masala
1 Teaspoon Sugar
Salt to taste
1 Tablespoon Butter 
 3 Tablespoon Oil

For Garnishing
1 Teaspoon Cheese - Grated
1 Teaspoon Butter

Method
Grind the green chillies, ginger and cashewnut pieces together using a little water to a fine paste.

Heat the a Teaspoon butter and a teaspoon oil in a pan fry the methi on medium flame till soft and cooked, remove and keep aside.

In the same pan heat the remaining butter and oil, add the cumin seeds when they brown add the ground paste and fry well till oil leaves the sides of the pan, then add the tomato pure, chilly, haldi and garam masala powders and fry well till oil starts leaving the pan. Then add the corn, sugar and a cup water and stir, cover and cook for 5 minutes on slow flame. After 5 minutes add the methi and salt to taste. Give it a quick stir. Switch off the flame. Remove in a serving bowl and garnish it with cheese and a butter, serve hot. 

Labels:  Corn, Main course, Methi Leaves, No Onion No Garlic, Jain food, Vegetarian, Gluten free

You might also want to see other Corn recipes 
Corn Cutlets  

Sweet Corn Cheese Balls

Homemade Cream Style Corn

Pineapple Curry - No Onion No Garlic

Had a pineapple sitting in my fridge for 3 days, incidentally had no vegetable in the tray to prepare for day. Scratch my head thinking what to cook for lunch, cause I was lazy to go and buy vegetables. Instinctively removed the pineapple and thought I have to prepare no onion no garlic recipe for the Bloggging Marathon so let start with this. Always have coconut milk in the deep freezer stored. With all ingredients at hand went ahead and prepared the recipe.

Let me tell you that it tasted so awesome as though the pineapple and coconut milk had been simmering for hours. It had just a hint of the spices and the richness of coconut milk. I thought that hubby dear will not enjoy this curry, but since there was no other vegetable he's eating it. When he was nearly finishing his dinner I asked him do you  know what you are eating? He promptly replies pineapple, out sheer curiosity asked him, how did to like it ? He said very nice and cleaned his plate... so you know the verdict. Smiled and was very happy that this recipe can be made again. Gave 3 cheers to myself. This recipe is so quick no much cutting and chopping but still ready in just 15 minutes. So let's make this recipe.

Ingredients

1 Cup Pineapple - chopped into big pieces
1/2 Cup Coconut milk
1/2 Cup Water
1/2 Teaspoon Rice flour
1/2 Teaspoon Green chilly paste
1/2 Teaspoon Ginger paste
10 Curry leaves
1 Teaspoon chilly powder
1/2 Teaspoon Turmeric powder
1 Teaspoon sugar or Jaggery - I used unrefined jaggery
1/2 Teaspoon Mustard seeds
2 -3 Curry leaves - torn to pieces
Salt to taste
2 Tablespoons Oil/ ghee/butter - I used oil

Method

In a pan heat oil add the mustard seeds when they splutter add the curry leaves, green chilly and  ginger paste, fry well , then add pineapple pieces, salt to taste, turmeric powder and give it a quick stir. Mix the rice flour with the coconut milk (see notes) and add this to the pineapple stir, then add the water, chilly powder and let the pineapple cook on slow flame. When cooked, add torn curry leaves and jaggery (see notes) let it simmer for a minute. Switch off the flame and serve hot with rice. 

Notes:
If your are using coconut milk powder or ready coconut milk pack then check for sweetness before you add sugar or jaggery. Ready made coconut milk is sweeter than the one that is made at home.

Adding rice flour to the coconut milk prevents it from curdling, hence do not skip adding it.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Labels: Vegetables, No Onion No Garlic, Pineapple, Healthy, Main course, Vegan, Asian Cuisine, Blogging Marathon